Ingredients
- 1 lb boneless chicken (breast or thighs)
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 4 tbsp butter
- 4 cloves fresh garlic, minced
- 1 cup sliced mushrooms (cremini or button)
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp fresh thyme or parsley, chopped
- 1 cup reserved pasta water
Instructions
- Cook the Pasta: Boil salted water, add pasta, and cook until al dente. Reserve a cup of pasta water, drain, and set aside.
- Sauté the Chicken: In a skillet, melt 1 tablespoon of butter. Add chicken seasoned with salt, pepper, and garlic powder. Cook until golden and fully cooked (5-7 minutes), then set aside.
- Sauté the Mushrooms: In the same skillet, melt another tablespoon of butter and cook sliced mushrooms until tender.
- Create the Sauce: Add minced garlic, cook until fragrant, then pour in heavy cream and return the chicken. Simmer until sauce thickens.
- Combine: Toss in the cooked pasta with reserved water, mix in fresh herbs, and extra butter for creaminess.
- Serve: Garnish with parsley or thyme, serve warm, and enjoy!
Notes
For a lighter version, swap heavy cream for half-and-half and add vegetables for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Non-Vegetarian